Combining the sweet-tart flavour of rhubarb with the caramelized sweetness of dates, this rich rhubarb and date chutney is sure to become an instant favourite. It makes a great accompaniment for savoury dishes like roasted meats or vegetables.
In this blog post recipe, let’s look at how to make your own homemade rhubarb and date chutney, alongside tips and suggestions about how you can use it. Read on to find out more!
Give this spring chutney a try
Set the tone for creating tasty preserves by making a tasty, rich rhubarb and date chutney. It will be ready for picnics and ploughman’s lunches. Consider the following:
- Home-made rhubarb and date chutney is a unique and delicious way to add flavour to your meals.
- Start with fresh ingredients for the best results. As it’s made from scratch, you know exactly what goes into it. Then you can make adjustments based on your own taste preferences too.
- It makes an excellent gift or hostess present that will stand out among supermarket-bought products. This easily allows you to show off your culinary expertise.
- It’s another way to celebrate and enjoy the short rhubarb season!
Making rhubarb and date chutney
Putting together this chutney is a simple yet rewarding process that brings together a delightful combination of tart and sweet flavours.
To begin, the onions, rhubarb and dates should be chopped up. Add the onion and oil to the pan and allow this to start to soften for a few minutes. Then add in the dates, brown sugar, vinegar, spices and seasoning. The mixture should then be cooked over medium heat for about 10 minutes until the sugar has dissolved into the vinegar.
Afterwards, the heat should be reduced to low and the chutney allowed to simmer for approximately up to an hour until it has thickened.
Finally, it should be packed into sterilized jars before being sealed shut.. Cool, label and store in a cool, dark place to allow it to mature for 4-6 weeks before eating.
With a few steps and some patience, anyone can create an irresistible rhubarb and date chutney that will elevate any dish.
TIPS for delicious rhubarb date chutney
1. Choose stalks of rhubarb that are firm and free from blemishes, as this will ensure a good flavour for the chutney.
2. Use fresh ginger to enhance the flavours and help draw out the sweetness from the dates used in your chutney.
3 . Cook your chutney slowly and make sure to stir often so that all ingredients get evenly distributed throughout.
Give this chutney a personal touch
1. Substitute, or add proportionally, different dried fruits for the dates, such as raisins, sultanas or figs to give a different flavour and more varied texture.
2. Use a combination of sweet and hot peppers to add more depth of flavour.
3. Add some other spices like nutmeg, cloves or cardamon for an interesting twist.
4. Try adding minced garlic for a more intense savoury kick.
5. Choose a different vinegar. Apple cider vinegar or balsamic vinegar bring their own characteristics to this chutney. In addition to varying the taste, adding the necessary acidity, red wine vinegar or raspberry vinegar adds a welcome reddish hue to the result. Whichever vinegar you choose, just make sure that it has at least 5% acetic acid to meet its preserving role too.
6. Experiment with different types of sugar, brown sugar, coconut sugar or additional honey or maple syrup will change the sweetness notes.
Some suggestions for enjoying this date and rhubarb chutney
Spread rhubarb and date chutney on a sandwich with cheese and/or ham for a tasty sandwich.
Top off grilled chops with a spoonful of chutney for a special flavour experience.
Make your own homemade burgers or meatballs and add some chutney to give them something extra.
Add a spoonful of rhubarb and date chutney to your favourite stir-fry recipes and soups and stews for depth of flavour.
Serve as an accompaniment to cheese plates or charcuterie boards – it pairs well with both hard and soft varieties of cheese.
Turn it into a glaze for roasted chicken or pork tenderloin – the sweetness will caramelize beautifully in the oven!
Rhubarb and date chutney is a delicious condiment that can be used to add sweetness, piquancy, and depth of flavour to your favourite dishes. From sandwiches to stews, this versatile recipe offers a wide range of possibilities for the creative home cook.
Whether you’re looking for something unique or just want an easy way to elevate simple meals with a gourmet touch, rhubarb and date chutney is sure to please! Whip up a batch today so that you can enjoy its subtle sweet-tart taste beyond the rhubarb season. Bon Appetit!
Rhubarb and Date Chutney Recipe
Ingredients
- 200 g red onion peeled
- 500 g rhubarb after trimming off the leaves and ends
- 150 g dates pitted
- 400 g brown sugar
- 250 ml distilled white vinegar
- 2 tsp ginger grated fresh
- 1 tsp ground cinnamon
- 1 tsp mustard seeds
- 1 tsp curry powder
- ½ tsp red chilli flakes
- ½ tsp ground allspice
- 1 tsp salt
Instructions
- Wash, drain and trim the rhubarb stalks.
- Weigh the rhubarb and chop it into 2 cm pieces. Also, chop up the dates.
- Peel and chop up the onion.
- In a saucepan over medium heat, add the oil and onion and let this start to soften for 5-10 minutes.
- Add the rhubarb, dates, sugar, salt and spices with the vinegar. Stir to combine. Keep stirring over medium heat until the sugar is dissolved.
- Then, bring the mixture to a boil and swiftly reduce the heat and simmer for 45-60 min minutes. Stir occasionally to prevent scorching.
- You are aiming for the mixture to become thick and unctuous, not dry and lumpy.
- Draw the wooden spoon through the mixture against the bottom of the pan – if it leaves a clear trough behind it, it's done cooking.
- Remove from heat and ladle into your prepared jars. Leave 1 cm headspace, wipe the rims, and seal the jars immediately.
- At room temperature, leave the jars to cool completely before labelling.
- Store it in a cool, dark place for 6 weeks to allow the chutney to mature and mellow, before eating.Aim to use it all within 12 months.
Notes
TIPS for delicious rhubarb date chutney
1. Choose stalks of rhubarb that are firm and free from blemishes, as this will ensure a good flavour for the chutney. 2. Use fresh ginger to enhance the flavours and help draw out the sweetness from the dates used in your chutney. 3 . Cook your chutney slowly and make sure to stir often so that all ingredients get evenly distributed throughout.Give this chutney a personal touch
1. Substitute, or add proportionally, different dried fruits for the dates, such as raisins, sultanas or figs to give a different flavour and more varied texture. 2. Use a combination of sweet and hot peppers to add more depth of flavour. 3. Add some other spices like nutmeg, cloves or cardamon for an interesting twist. 4. Try adding minced garlic for a more intense savoury kick. 5. Choose a different vinegar. Apple cider vinegar or balsamic vinegar bring their own characteristics to this chutney. In addition to varying the taste, adding the necessary acidity, red wine vinegar or raspberry vinegar adds a welcome reddish hue to the result. Whichever vinegar you choose, just make sure that it has at least 5% acetic acid to meet its preserving role too. 6. Experiment with different types of sugar, brown sugar, coconut sugar or additional honey or maple syrup will change the sweetness notes.Some suggestions for enjoying this date and rhubarb chutney
- Spread rhubarb and date chutney on a sandwich with cheese and/or ham for a tasty sandwich.
- Top off grilled chops with a spoonful of chutney for a special flavour experience.
- Make your own homemade burgers or meatballs and add some chutney to give them something extra.
- Add a spoonful of rhubarb and date chutney to your favourite stir-fry recipes and soups and stews for depth of flavour.
- Serve as an accompaniment to cheese plates or charcuterie boards – it pairs well with both hard and soft varieties of cheese.
- Turn it into a glaze for roasted chicken or pork tenderloin – the sweetness will caramelize beautifully in the oven!
Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.